Apple and Vanilla Mousse Wholemeal Cake

Sugary Crusted Apple Cake Slices for an Afternoon Tea

Oct 27, 2008 Susan Morris

A recipe for cake slices of a delicate vanilla mousse sponge sitting underneath a sugary apple crust. Best served warm and fresh for afternoon tea.

Apple cakes can be thrown together recipes, devil-may-care creations that never fail or stubbornly difficult in presenting well. Apple and Vanilla Mousse Wholemeal Cake would score a 7 or an 8 on a ten point difficulty scale. If the results of early attempts do not look as pretty as cake cooks would like, the taste should be there in home-baking and remain edible.

With the right square cake tin and a little practice, the Apple and Vanilla Mousse Wholemeal Cake will be sure to delight when served as sugary crusted apple cake slices for an Afternoon Tea.

Apple and Vanilla Mousse Wholemeal Cake Recipe

Ingredients:

  • 125g wholemeal plain flour
  • 3 culinary or cooking apples
  • 75g olive oil margarine
  • 75ml soya milk or low fat milk
  • 2 large free range eggs
  • 175g caster sugar plus extra for sprinkling
  • ½ tsp vanilla extract
  • 3 ½ tablespoons baking powder

Directions:

  1. Line the cake tin base and sides with baking parchment. While it is tempting to grease the tin with butter or margarine, this may cause the sides of the cake to cooker more quickly and spoil the overall appearance of the slices of Apple and Vanilla Mousse Wholemeal Cake.
  2. Preheat the oven to a cake-baking 200 degrees Celsius.
  3. Crack the eggs into a glass bowl and add the caster sugar and vanilla extract.
  4. With a hand whisk, whisk the mixture hard for five minutes or more until the mousse consistency is reached.
  5. Melt the olive oil margarine in a saucepan with the soya milk over a moderate heat.
  6. Pour the milk and margarine blend into the bowl of vanilla mousse, whisking the liquid in while pouring. This will create a cake batter mix.
  7. Sieve the baking powder and wholemeal flour onto the cake batter mix.
  8. Fold the flour/baking powder into the cake batter mix. Ensure that the texture is smooth and without pockets of flour.
  9. Pour the cake batter mix into the baking parchment lined square cake tin.
  10. Peel, core and then slice thinly the cooking apples and arrange in columns across the top of the cake batter. The apple slices should be thin enough to be set into the batter rather than drop down.
  11. Sprinkle a generous layer of caster sugar over the apple slices immediately.
  12. Bake in the preheated oven for 10 minutes.
  13. Check the cake and reduce the oven temperature by 20 degrees Celsius and cook until golden brown and risen (for another 20 minutes).
  14. Apple and Vanilla Mousse Wholemeal Cake is best served warm, cut in square slices for sugary crusted apple cake slices for an afternoon tea.

Cake-Baking Equipment Recommendations

A 20cm by 20 cm square aluminium or stainless steel cake tin, bought new or antique, is the right size of cake making equipment for the Apple and Vanilla Mousse Wholemeal Cake. A quality hand whisk, such as Gary Rhodes by Typhoon, will make a real pleasure from the 5 minutes of hand whisking. Cake cooks who prefer to serve the Apple and Vanilla Mousse Wholemeal Cake as round cake slices rather than square slices will find that the pie dish of Le Creuset Patisserie will be elegant for cake-baking.

The copyright of the article Apple and Vanilla Mousse Wholemeal Cake in Seasonal Cooking is owned by Susan Morris. Permission to republish Apple and Vanilla Mousse Wholemeal Cake in print or online must be granted by the author in writing.
Home-Bake Apple and Vanilla Mousse Wholemeal Cake, Susan Morris Home-Bake Apple and Vanilla Mousse Wholemeal Cake
   
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